Ingredients
- 480g dried fruit The Porridge Bar
- 150g glace cherries (or replace with dried fruit) The Porridge Bar
- 100g butter
- 125g flour
- 1½ tsp baking powder
- 1 tsp mixed spice
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- 1½ cup bread crumbs
- 150g brown sugar
- 2 eggs Agreeable Nature Free Range Eggs
- 2 tsp fresh rind
- 180 ml milk Holy Cow
- Brandy Sauce
- This can be made the day before to make for a less stressful day for the cook.
- 300g brown sugar
- 4 eggs
- 115g butter
- 250ml cream (cow or coconut) Holy Cow
- 120 ml brandy
Christmas Pudding and Brandy Sauce
Method
- 1
- Mix dried fruit in a bowl, grate the butter over it and mix as best you can
- 2
- Add the flour, baking powder, and spices
- Mix again
- Add breadcrumbs and mix
- 3
- Mix the egg, milk, sugar, and salt together then stir through
- I use my hands (not a wooden spoon) as my food mixer is too rough on the cherries
- Put it into a greased pudding bowl and cover tightly with tin foil, or a boiled (to sterilise), greased and floured calico (make sure you leave room for it to expand) and boil for 4 ½ hours in gently boiling water
- 4
- To store hang in a cool place in the calico or remove from bowl, wrap in layers of paper and store
- 5
- On the day boil again for two hours
- I put mine on when we sit down for the first course
- Brandy Sauce 1
- Melt butter and sugar, then add brandy
- 2
- Mix yolk and cream then stir in
- 3
- Cook on a low heat, stirring constantly until thick, this can take a while
- (This part can be done in the microwave, but watch it as it goes from no to whoa in a short space of time)
- 4
- Meanwhile
- beat the whites to soft peak stage
- 5
- Keep the mixer going as you pour in the caramel
Comments
Buy the best fruit you can for this once a year treat. I used dried fruit from The Porridge Bar, and it really makes a difference. The nectarines are especially good. If this is all you are having at Christmas for dessert then this serves 6 to 8 people. But as a taster it is enough for more.
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